How Many Cells in a Yeast Slurry. Anyone Use This Method?
Brew 2.5 gallon batch, throw in the yeast. Save the yeast cake in a quart jar, use about half in the next batch and reserve some of the wort to go back in the jar. Next batch. again pitch about half the saved yeast and add mort wort to the jar. I have no idea how many billion yeast cells there are, but its been working for me.

Guide to Yeast Slurry, Yeast Starter, Viability Pictorial
After much, much, much reading, I believe I now have a way to figure out how much viable yeast I have when using a cold stored rinsed jar of yeast, and how to apply that information to the yeast calculators Mrmalty and YeastCalc to find how many steps is required to achieve the appropriate...

How long will dry yeast last in the fridge? - Homebrew Talk
Maybe dry yeast will last for 50 years if unopened in a tight vacuum sealed or nitrogen filled packet (who knows how long). After opening, I have found that it does degrade over time, maybe only lasts 12-18 months after opening before it really loses significant viability.

Yeast for Kolsch - Homebrew Talk
I ordered an all grain kit from MoreBeer and since one of their options for yeast was US-05, I declined to order yeast since I had some on hand. I’m now at brew day and read some comments that US-05 will make a Kolsch taste pretty much like a blonde ale (which is ok but not preferable). I have...

Homemade Natural Yeast Nutrient Recipe - Homebrew Talk
Try boiling a packet of bakers yeast and adding that. Yeast will feed off of dead yeast cells, which conveniently contain just about everything yeast need to grow and reproduce.

Calculated Yeast Count vs. mL slurry from starter
Two things you'll have to watch out for when using slurry estimates is the percentage of non-yeast material in your slurry and the viability of your yeast. While your estimated concentration of yeast looks good, what protocol did you use to arrive at it? Again your starter process looks fine, but just remember that without doing a visual viable cell count it's just an estimate.

Another dry yeast vs liquid yeast thread - Homebrew Talk
And with Wyeast the only liquid yeast presented, that could bias the comparison. At the very least, you would want to sample yeasts from the population of yeast manufacturers (randomly). A different way to consider it might be to look at the yeast strains that are known to be the same strain but in dry and liquid forms.

Lager Yeast Pitching Temps - Homebrew Talk
Most yeast experts say that when propagating yeast, moving at high krausen is optimal. The time of high krauesen can range anywhere from a few hours to twenty-four or more. It depends on the amount of yeast added to the starter wort, yeast health, temperature, and several other factors.

Need a substitute for London Ale III aka Boddinton's yeast
His Boddington recipe calls for Generic Youngs Ale yeast. Might Young's be Boddington yeast, or a close substitute?

Higher temp yeast's - Homebrew Talk
You want to ferment within the yeast's recommended temp range, and raise it a few degrees when fermentation nears completion. Many of us use an (old) fridge or freezer with an external temp controller that keeps the temp inside the fridge stable within a few degrees.